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№ 32 | November/December 2011<br />
Spicy Pecans<br />
Recipe courtesy of Martha Stewart Living Omnimedia<br />
Makes 5 cups<br />
You can substitute almonds, walnuts, or<br />
cashews for the pecans, or any combination of<br />
mixed nuts. Store nuts in an airtight container<br />
at room temperature for up to one week.<br />
1 tbsp (15 mL) coarse salt<br />
2 tbsp (25 mL) cayenne pepper<br />
1½ tsp (7 mL) paprika<br />
½ cup (125 mL) sugar<br />
2 large egg whites<br />
5 cups (1.25 L) pecan halves<br />
1 Preheat oven to 300ºF (150°C) . Line two rimmed<br />
baking sheets with parchment paper. In a small<br />
bowl, combine salt, cayenne, paprika, and sugar.<br />
2 In a medium bowl, whisk egg whites until foamy.<br />
Whisk in spice mixture. Stir in pecans. Spread<br />
coated pecans in a single layer on prepared baking<br />
sheets. Bake 15 minutes, then reduce oven<br />
temperature to 250ºF (130°C).<br />
3 Rotate sheets in oven; cook until nuts are<br />
browned and fragrant, about 10 minutes more.<br />
Immediately transfer pecans in a single layer to<br />
another sheet of parchment. Let cool.
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